The innkeeper stew tastes different than it cook. How is it possible? Probably some tricks. So I found a video Chef restaurant U Kalenda Michael Arnold. Praised this stew so, I got a taste for it. And the taste was not so long road to realization. Although I argue with my boss, that this can be done in an hour, But I seknul. He did not believe me just as much, since also cooks. So I seknul an hour, but on the other hand, I know, that the roast stew unsuspecting. I have declared an hour I really believe, so just take this one back. I think, that can handle a good stew for three hours, I for two… Witness our meetings, Martina, must be a lot of fun, when the two of us we argue about cooking. Finally, we are both the results of their efforts satisfied. And enjoy. Perhaps one to try this pub goulash. will not regret. Nobody, who can prepare him! I really enjoy!
| Need: |
- 600 g hovězí kližky
- 3 cibule
- sádlo
- 200 g tomato Passat or ketchup
- 4 lžičky granulated garlic
- salt
- 3 lžičky mleté papriky
- 3 lžičky kmínu
- 500 ml beef broth
- Finely chop the onion. Heat the lard and put chopped onion.
- Add the cumin and we restovat until golden brown to dark.
- Slice beef shin and place in baking dish.
- Osolíme, pepper, add garlic and stir everything.
- Then hands spices well incorporated into the meat.
- Dáme do trouby předehřáté na 180 °C a pečeme přibližně 20 minutes, until the meat pulls.
- To add fried onion puree, In this case, the tomato Passat.
- really fry. Add the paprika. shortly fry.
- Pour dark beer and let the moment provařit. At first we just beer section, Top up later.
- Pour in beef broth. (We can prepare, i buy, this is neither bath nor the cube.)
- Roasted meat with broth pour the foundation.
- Return to oven and bake so 90 minutes.
- Then we pour into the stew pot. If a thinner consistency, We can thicken with grated old bread. It was not necessary. Přidáme majoránku. Toss. And it is done.
- Serve with dumplings. Dozdobíme chopped scallions.
